The pear-shaped tropical island paradise of Sri Lanka lies about 55 miles off the southwestern tip of India. Even though Sri Lanka is small in size, it packs a mighty punch when it comes to tea. Just a fraction of the size of tea giants, China and India, it ranks third in world tea production and depending on where China falls each year, is either #1 or #2 in tea exports. |
Because of its varied climate and geography Sri Lanka’s growing regions are divided by elevation, with low-grown teas grown at elevations of 2,000 feet and below, medium or mid-grown teas at elevations of 2,000 to 4,000 feet, and high-grown teas, the ones we’re going to explore, grown at elevations fo 4,000 to 6,500 feet.Each of these areas has its own climate and wea- ther patterns and geographic features, known as terroir, giving the individual teas |
Best Fruity Black Teas.” These high-grown teas make up approximately 25% of Sri Lanka’s yearly tea production.The island is basically divided down the middle by the Central Highlands, a mountain range with peaks rising upward of 6,000 feet. From January to May the eastern side of the island is batt- ered by monsoons, while the tea on the western side peaks, then in July through October it reverses and the eastern side tea peaks as the western side is deluged with the monsoonal winds and rain.
Sri Lanka is divided into six main tea grow- Dimbula’s peak tea season is from December Neighboring Nuwara Eliya lies at the foot of Sri Lanka’s highest mountain, Pidurutalagala Nuwara Eliya’s teas are light, mellow, and floral, with an Darjeeling as some of the world’s best black teas. Traveling from Kandy to Nuwara Eliya you’ll find the Labookellie Tea Factory, which offers The third high-grown region is Uva, ranging in elevation from Uva’s peak period is during the summer, June through September. This is because while The tea bushes response to this is to nearly close up on The Cachan winds can last for six to eight weeks. The
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In the eastern part of Sri Lanka lies the small high-grown tea region of Uda Pussellawa, which also encounters the dry, Cachan winds from July to September, and which are also of the highest quality, brisk, thirst-quenching teas with a reddish-rust colored infusion.Because Uda Pussellawa’s tea gardens are somewhat protected from the December to March monsoon season, they’re also able to produce the seasonal peak quality teas during January to March, coinciding with Nuwara Eliya and Dimbula’s harvests. Because they lack the chemical changes found in the summer, these winter crop teas are When shopping for Sri Lanka’s Ceylon teas, look for the 100% Ceylon teas mark or the Enjoy. |